SEOGALBI JJIM

Main Materials :

Seogalbi Jjim

-    600 gr of Meat Beef

-    2 pieces of Shitake Mushrooms (dried)

-    50 gr of Chineese Radish

-    50 gr of Carrots

-    5 pieces of Chestnut

-    1 piece of Chicken Egg (omelette yellow and white)

-    4 pieces of Ginkgo Fruit

-    1 teaspoon of Pine Seed

Seasonings Material for Broth :

-    2 liters of Water

-    1 tablespoon of Soy Sauce

-    1 stem of Spring Onions

-    5 cloves of Garlic

-    100 gr of Chineese Radish

Sauce Seasoning Material :

-    4 tablespoons of Soy Sauce

-    5 glasses of Beef Water Broth

-    2 teaspoons of Ginger Water

-    1 teaspoon of Garlic (finely chopped)

-    1 tablespoon of Sesame Oil

-    ¼ teaspoon of White Pepper

-    2 tablespoons of Spanish Onion Water

-    2 teaspoons of Honey

-    1 tablespoon of Pineapple Water

-    1 tablespoon of Pear Water

-    1 tablespoon of White Wine

How to make :

-    Cut the beef ribs with size 5 x 5 cm, Then soak into cold water for ± 30 minutes to clean the dirt and blood attached.

-    Boil the beef ribs in boiling water for ± 1 minute until foaming and immediately lift. Then rinse with cold water.

-    Boil 2 liters of water in a pan and add spices to broths like soy sauce, spring onion, garlic, chineese radish and beef ribs. Cook using a large flame for ± 10 minutes. After 10 minutes reduce the heat to medium. Then cook for ± 20 minutes.

-    Next, remove the meat. Then filter the soup.

-    Soak shitake mushrooms in water for 30 minutes, then squeeze and cut 4 parts and remove the trunk.

-    Cut the chineese radish in a box, cut into 2 cm carrots. Then boil the radishes, carrots and chestnut in boiling water for ± 2 minutes. Then lift.

-    Make an omelette. Then the diamond shape with a size of 1.5 cm.

-    Mix all ingredients of sauce into one.

-    Put the ribs into the pan and add the sauce. Cook using medium heat for ± 20 minutes without closing. Stir evenly so that the sauce is mixed with meat.

-    Put radishes, carrots, chestnut and shitake mushrooms into the pot. Cook using a small flame for ± 10 minutes, the pan closed. Remove and serve on a plate. Then decorate with ginkgo, omelette and pine seeds.

-    Number of Servings : 4 person

Cooking Time :

-    Preparation : 30 minutes

-    Cooking : 50 minutes

-    Total : 80 minutes

Have a Nice Eat ...❤✌❤

INSAM JEONGGWA

Main Material :

Insam Jeonggwa

-    300 gr of Ginseng

Seasonings Material :

-    2 pieces of Korean Dates

-    2 teaspoons of Salt

-    5 glasses of Dashima Broth Water (seaweed)

-    ½ cup of Sugar

-    ½ cup of Honey

How to make :

How to Process Ginseng :

-    Clean ginseng thoroughly by using a brush.

-    Put water into the pan as much as 3 cups and add salt to taste. Let until the water boils. Put ginseng into the pot to boil. Remove and separate ginseng with boiled water.

-    Boil a glass of ginseng stew water along with dashima broth and sugar.

-    Put back the ginseng that has been boiled earlier into the pan. Reduce the heat and cook for 8 - 10 hours.

-    Cook for the first 3 hours by closing the pot. After 3 hours, cook openly using a small flame. Then in alternating ginseng so as not to burn. If after 8 hours in cooking, turn off the stove burner. Then input honey to ginseng sparkle.

-    After that, dry the ginseng on windy place for ± 1 or 2 days. Sprinkle sugar to avoid ginseng.

How to Process Korean Dates :

-    Split dates and seeded. Sprinkle dates with sugar. Then crack the dates using the tool. Dates like flowers.

Serving Method :

-    Place the cooked ginseng on a serving plate and decorate with dates that have been in though. Serve directly.

-    Number of Servings : 1 person

Cooking Time :

-    Preparation : 40 minutes

-    Cooking : 600 minutes

-    Total : 640 minutes

Have a Nice Eat ...❤✌❤

MIYEOK GUK

Main Materials :

Miyeok Guk

-    500 ml of Beef Broth

-    150 gr of Tenderloin Beef (thinly sliced)

-    250 gr of Miyeok (dark green seaweed typical of Korea)

Seasonings Material :

-    2 cloves of Garlic (finely chopped)

-    ½ tablespoon of Salt

-    ½ teaspoon of Broth Dashima Water (seaweed)

How to make :

-    Boil the beef broth, then lift and chill, then filter the broth sauce

-    Put the beef into a pan and cook until boiling until the beef changes color.

-    Add salt, garlic and dashima broth, wait until soft.

-    Add miyeok and cook until soft ± 60 seconds, lift.

-    Serve Miyeok Guk while hot.

-    Number of Servings : 3 Persons

Cooking Time :

-    Preparation : 40 minutes

-    Cooking : 40 minutes

-    Total : 80 minutes

 Have a Nice Eat ...❤✌❤